These Fluffy Lemon Cupcakes are bursting with zesty lemon flavour and topped with an easy Cream Cheese Buttercream.
These gorgeous little fluffy Lemon Cupcakes are like a lemon cheesecake turned into a cupcake. I love that zesty lemon flavour, any time of year. In fact, if I had to choose to only have one flavour of desserts for the rest of my life, I think it would be lemon. I like the tartness that offsets the sweet and love how fresh everything tastes with lemons.
These lemon cupcakes are topped with a delicious, easy cream cheese buttercream. That creaminess combined with the zing of lemon is just a marriage made in heaven.
Not a green thumb
I long for a lemon tree laden with lemons, one day. We had a baby lemon tree, but it died. Gardening is not one of my talents. My dad has the greenest thumb I’ve ever known and spends all his free time lovingly tending to his veggies and his roses.
Not me. I like having a nice garden as I’ve grown up with that but can I do it? Ummmm no. Up until the last year I had trouble just keeping herbs alive, to the point that my hubby affectionately nicknamed me herbicide.
Luckily there always seems to be a bounty of lemons somewhere. Right now, I have some promised to me by my bro-in-law (you know who you are and don’t think I won’t chase down those lemons). You know what that means, lots more yummy lemon desserts like these Fluffy Lemon cupcakes with Cream Cheese Buttercream, or my Raspberry Lemon Cupcakes, or maybe this Flourless Lemon Cake.
Cupcake tips and tricks
This cupcake recipe strays a little from a traditional recipe. This one used melted butter, so there is no creaming butter and sugar together. Due to that difference you’ll need to remember a few little tips
- Make sure all ingredients are at room temperature before starting
- Beat the eggs well at the start (until they start to get frothy)
- Once you add the dry ingredients, don’t mix too much or you’ll end up with tough cupcakes
- When baking, you should always weigh your ingredients. Kitchen scales are relatively cheap but if you can’t weigh your ingredients then flours especially should be measured using the spoon and level method (don’t scoop).
- Always bake cupcakes until a toothpick comes out with just a couple of crumbs. They can easily overbake so check them as it’s getting close to the noted cooking time.
So, what do you like to do with an abundance of lemons?
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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For the cupcakes:
- 215 g (1 2/3 cups / 7.5oz) plain (AP) Flour
- 30 g (1oz) corn flour (corn starch)
- 1 1/3 cup (267g / 9.5oz) granulated white sugar
- 1 ¾ teaspoons baking powder
- ¼ teaspoon salt
- 135 g (5oz) unsalted butter, melted
- 3 large eggs
- ¾ cup full cream (whole) milk
- 1 tablespoon lemon juice - (notes)
- 1 tablespoon lemon zest - (notes)
- 2 teaspoons vanilla
For the Cream Cheese Frosting:
- 1 cup (226g / 2 sticks) unsalted butter, softened
- 250 g (9oz) cream cheese
- 3 1/2 cups icing (powdered / confectioners) sugar
- 1 teaspoon vanilla extract
- zest of one medium lemon
- Pinch of salt
- 1 tablespoon heavy cream
Filling and Toppings
- 12 teaspoons lemon curd
- 3 cookies of choice, digestives or similar, crumbled
For the cupcakes:
- Preheat oven to 180C / 350F / 160C fan forced. 12 muffin tin holes with paper cupcake cases.
- In a large bowl, sift together the plain flour and corn flour. Add the sugars, baking powder and salt and stir well so everything is evenly distributed
- Pour half of the wet ingredients into the dry ingredients and stir well. When mixed through, add the rest of the wet ingredients and stir just enough to fully combine everything.
- Fill the cupcake liners about ¾ full, then bake for around 22-25 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.
- Remove from the oven and allow to cool in the tins for 5 minutes before transferring the cupcakes to a wire rack.
For the Cream Cheese Frosting
- In a stand mixer with a paddle attachment, beat the butter and cream cheese, along with ½ cup of the icing sugar for about 5 minutes, until light and fluffy. Scrape down the sides regularly and continue beating.
- With the mixer on low, add another 2 1/2 cups of the remaining sugar 1 spoon at a time until combined. If the mixture needs to be a little thicker, add in the last 1/2 cup of icing sugar.
- Scrape down the sides of the bowl. Add the salt, vanilla, lemon zest and cream and beat for 5 minutes at medium speed until it looks light, thick and creamy.
To top the cupcakes:
- Cut a small hole in the top of each cupcake and add in 1 teaspoon of lemon curd to each.
- Pipe the buttercream on top then add sprinkles and crumbled up cookies.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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